Chicken Fettuccine Alfredo
This Chicken Fettuccine Alfredo recipe is a classic! Golden pan-fried chicken paired with a thick, cheesy sauce is the perfect mid-week meal.
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 LB Box of Fettuccini Pasta 1 LB or 16 oz box
- 1 1/2 - 2 Cups Heavy Cream
- 1/4 Cup Chicken Broth
- 1 Small Yellow Onion Diced
- 4-6 cloves Garlic Minced
- 1/4 Cup Fresh Parsley Chopped
- 3/4 Cup Parmesan Cheese Freshly Grated
- 2 TSP Cajun Blackening Seasoning
- 2 TSP Garlic and Herb Seasoning
- 3 TBSP Avocado Oil
- 2 TBSP Unsalted Butter
- Salt and Pepper To Taste
- Fresh Parsley For Garnish, Optional
- Freshly Grated Parmesan For Garnish, Optional
- Crushed Red Pepper Flakes For Garnish, Optional
Instructions
- First, start by rinsing and patting dry your chicken breasts. If they are too thick, slice them in half to ensure they cook evenly.
- Rub your chicken breasts down with 1 Tbsp avocado oil on both sides and then season both sides generously with 1 tsp each of your cajun and garlic and herb seasonings. Be sure to season both sides. Adjust seasonings and add more, if need be, to coat the chicken completely.
- Place your chicken breasts into a skillet over medium-high heat with 2 tablespoons of avocado oil. Be sure to heat the pan for about 1 minute before adding the avocado oil. Sear the chicken breast on each side for 3-4 minutes. Once flipped, add 2 tablespoons unsalted butter and baste the chicken breasts with the butter once melted. Tilt the pan a little toward you and baste with a spoon. After 3-4 minutes, remove the chicken and place in a 350-degree oven to finish the cooking. Your chicken is fully cooked once it reaches an internal temp of 165 degrees F. Set aside to rest.
- In that same pan, reduce the heat to medium-low, add 1 diced yellow onion, and saute for 2-3 minutes. Add in your minced garlic and cook for an additional 60 seconds or until fragrant. Next, deglaze by adding ΒΌ cup chicken broth. Allow it to reduce for a minute and then add in your heavy cream. Allow to thicken over medium-low heat for 7-10 minutes, stirring occasionally. Reduce the heat to low and add in your parmesan cheese, fresh chopped parsley, your remaining cajun and garlic and herb seasoning, and salt and pepper to taste. Taste and adjust seasoning if needed. Mix well to combine and continue to cook over low heat for an additional 5-7 minutes. Allow this to thicken until it can coat the back of a spoon completely.
- Bring a large pot of water to a boil and salt it generously. Add in your Fettuccini and boil according to box instructions. Cook until al dente. Next, remove your pasta from the boiling water and place it right into your cream sauce. Mix the pasta in the sauce until it is well-coated. Add pasta water, if need be, to adjust the consistency
- Slice your chicken breast on a bias or at an angle and now you're ready to plate. Plate your pasta and top with your sliced chicken. Garnish with more fresh chopped parsley and fresh grated parmesan cheese. SERVE AND ENJOY!